Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide “piquancy, substance, and an additional layer of flavour” to the dish.
With the exception of sausage and ham, beef and pork are almost never used. Most varieties of gumbo are seasoned with onions, parsley, capsicum (bell pepper), and celery. Tomatoes are sometimes used in a seafood gumbo, but traditionally few other vegetables are included.
- ¼ cup vegetable oil
- 1 kg small okra, caps and tips removed, sliced 5mm thick
- salt and freshly ground black pepper
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green capsicums (bell peppers)
- ½ cup tomatoes, peeled, seeded, and chopped
- 1½ tablespoons chopped garlic
- 3 bay leaves
- 225 g firm flesh fish, such as snapper, grouper, or monkfish, diced
- essence, recipe below
- 2 litres fish stock
- 225 g medium shrimp, peeled and deveined
- 500 g peeled lobster tails, crawfish should be used where available
- 225 g fresh crab meat, picked over for shells and cartilage
- file powder, to taste
- ½ cup chopped spring onions, green part only
- dash Tabasco sauce
- 4 cups cooked long-grain white rice, warm
For the essence:
- 2½ tablespoons ground paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- In a large stock pot, over medium heat, add the oil.
- When the oil is hot, add the okra and season with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
- Add the onions, celery, capsicums, and tomatoes and season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Stir in the garlic and bay leaves.
- Season the diced fish with essence mixture.
- Add the fish to vegetables and cook for 2 minutes.
- Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes.
- Season the shrimp and lobster tails <em>(or crawfish if using)</em> with essence mixture.
- Add the seasoned seafood and crab meat to the pan. Add the file powder and continue to simmer for 5 minutes.
- Stir in the spring onions and Tabasco sauce.
- Remove the bay leaves and serve over the rice.
To make the essence<em> (Emeril's Creole Seasoning)</em>
- Combine all ingredients thoroughly to make about ⅔ cup